Fried Gram Ladoo

     It was a day, where my sweet bud was tickling me badly. Planned to prepare some healthy(!) sweet dish in minimal time. After a big surfing, ended up making this easy, ghee-ish, flavorful "Fried Gram" or "Pottukadalai Ladoo".

ALL YOU NEED:

Fried Gram	2 cups
Elachi	2 Nos.
Sugar	1 cup
Ghee	1/2 cup

METHOD:
     In a mixie jar, add 2 cups of fried gram, 2 elachies and sugar 1 cup. Powder it finely. Once done, heat 1/2 cups of ghee in a pan, add the powdered mixture and let the powder mix well with the ghee. Let it be in flame until the mixture becomes warm. Put off the flame. Make it as lemon sized roundels.

Note: You can also chopped nuts and raisins.

- Sangeetha Nambi

Vegetable Cutlet

     Am a very big fan of vegetable cutlet. But its been ages since i made this tremendous lip smacking starters. Recently when i was surfing a food page in facebook, came across a perfectly prepared vegetable cutlet which made me to try for a chilly cold evening. Somehow excavated the recipe from my memory and now here comes for your views. Check my deep fried version HERE.

ALL YOU NEED:

Potato	2 Nos.
Peas	1/4 cup
Carrot	1 No.
Beans	6 Nos.
Red Chilly Powder	1/2 spoon
Turmeric Powder	Pinch
Coriander Powder	1/2 spoon
Coriander Leaf	1/4 cup
Chopped Ginger	1 spoon
Chopped Garlic	1 spoon
Garam Masala	1/4 spoon
Cumin Powder	1/4 spoon
Fennel Seeds	1 spoon
Green Chilly	2 Nos.
Breadcrumbs	To coat
Maida	2 spoons
Water	To mix flour
Salt	To Taste
Oil	Shallow Fry

METHOD:
     Chopped all the vegetables except peas and steam it cooker with pinch of salt. Mash all the veggies using a masher. Let it cool down. Heat a spoon of oil. Add fennel seeds, chopped ginger, chopped garlic, sauté it for a while. Now add mashed veggies and all the above powders. Saute nicely until raw smell of powder goes off. Adjust the salt. Make sure the mixture is not watery. (It its watery or sticky, add maida or breadcrumbs until its thickens) Add freshly chopped coriander leaf, stir well. Let the mixture cool down.
     Meantime, in a wide bowl add 2 spoons of maida, add water and pinch of salt, mix it without any lumps. It shouldn’t be either very thick or thin. Once the mixture gets cool, divide it as medium sized roundels.

- Sangeetha Nambi

Chilly cheese toast

     As I told in my previous post on bread snack, I found this recipe too, while googling which is a very easy and simple toast which can be prepared using in-house ingredients. If taste heavenly only when we eat it right from oven (!) I used to prepare this whenever i feel like munching any snack. So, friends why don't you try and let me know your feedback as well.

ALL YOU NEED:

Bread Slices	3 Nos.
Chopped Green Chilly	2 Nos.
Coriander Leaf	1/4 cup
Chopped Onion	1/2 Onion
Cheddar Cheese	1/2 Onion

METHOD:
    Pre heat over in 350 F for 10 mins. Meantime, cut bread slices diagonally. Add on some shredded cheddar cheese on top of the slices, again add some chopped coriander leaf, onion and green chillies here and there. All set now. Place it in over for 10 to 15 mins. Once done serve hot. So simple is it !

♬ Sangeetha♡Nambi ♬

Pasta in Red sauce

     "Pasta" - Its was a real "Greek and Latin" word when i entered into this blog world. Even now its like "Greek" rather telling as "Greek and Latin" which means, now i know some dishes using pasta :P Now coming to the dish, This i purely made for my lil one. Instead of adding spices, i added only cheese and Tomato ketchup to this dish. Since it has only countable ingredients, preparation time is just 5 mins excluding pasta cooking time. I can proudly say this is one among my "Newly Excavated" dish :P which gives real meaning to my Blog title "RECIPE EXCAVATOR". Fine, without any further delay here comes !!!

                                    

ALL YOU NEED:

Pasta	Fistful
Flavored Cheese	2 spoons
Tomato Ketchup	2 spoons
Olive oil	1 drop
Water	2 cups

METHOD:
     Take a wide bowl, add pasta, pour water and add a drop of olive oil. Leave it in flame until it gets cook. If required you can give a stir just to avoid the stickiness. Once done, drain the excess water completely. Now keep a pan in a flame, add the flavored cheese (I used Garlic and Onion flavor). Allow it to melt, now add the pasta and 2 spoons of ketchup. Just give a quick toss. Put off the flame. Serve hot.

♬ Sangeetha♡Nambi ♬

Omapodi

     After i left the job, i got handful of time which am spending completely with kid and trying different recipes. Now coming to this post, still i wonder a festival snack recipe in my blog ??!! Its still a BIG exclamation :) Yes, this is my first tried omapudi recipe in my so far marriage life. But my mom is very well expertise in prepare all kinds of festival recipes, so, i have heard my mom telling, hand will be very painful when we prepare omapudi, murukku and mixture, so was in dilemma whether to take this up or not. Finally i tried and here its for your views.

ALL YOU NEED:

Besan Flour	1 cup
Rice Flour	1/4 cup
Red chilly Powder	1 spoon
Hot oil	3 spoons
Ajwain	1 spoon
Salt	To Taste
Oil	To Deep fry

METHOD:
     Dry roast the ajwain until nice aroma comes. Coarsely powder it in mixer. Heat 1/4 cup of water, add ajwain powder into it, let it sit for a while. Meantime, take a wide bowl, add sieved besan flour, rice flour, 3 spoons of hot oil, required salt, red chilly powder, mix it well. Now strain the ajwain powder mixture. Pour the required amount of ajwain water into the flour mixture, mix well until it reaches the soft dough. Keep an eye, it should not be too sticky. Heat a pan for deep frying, meantime fill it into the omapudi press. Once the oil gets heated, press the dough gently and toss it both the side, until it gets cooked.

    Can you see the nice golden brown colored omapudi in the image, in general i love the little browned snack all time, which is 100% false, actually i burnt it slightly :P

Note: Since i didn't have butter at home, compromised it with additional 2 spoons of hot oil.

♬ Sangeetha♡Nambi ♬

Onion Pakoda II

     Just to maintain my diet plan (Funny!), am a choosy eater when comes to junk foods. But if it is this traditional tea time muncher, i'll forget the meaning for DIET and my instant mindvoice will be "DIET??!! What do you mean by that ??!!" he he he... Jokes apart :P I am a die ardent fan of this muncher. Love to taste it all time wither during my tea time or with any meal, u dont believe even i have tasted it with roti sometime. From this you can easily guess my craziness towards this pakoda. Just a year back, i have taste only the store bought pakodas but now i started preparing at home which i can make it ready within 15 mins of time. So, just thought of showcasing it for your review. Here comesssss...............

     Heat oil for deep frying. Meantime, take a wide pan, add Besan flour, rice flour, chilly powder, ginger garlic paste, chopped curry leaf, salt and sprinkle some water and make it a pakoda dough consistency. Mixture should not be watery, its should be very loose to deep fry it. Once the oil gets heated, just take handful of mixture and spread it across the oil. Let it get deep fried for a while, do a stir inbetween until it become crispy.

♬ Sangeetha♡Nambi ♬

French Fries

     In general, will not say NO to any potato recipes. But the only potato snack which i like very little is FRENCH FRIES... The reason is, only bcos of its very plain taste eventhough i add some seasoning. But the contradictory part was, whenever we go to movie park, my H will order this as his Main course :P, only next comes the Pop-corn to munch. Since, this has very simple preparation method, i wont prefer buying it outside. So, i bookmarked this recipe very long time to prepare at home. Finally during one of our weekend evening i prepared this for my H and served hot with spicy tomato sauce. My kid and H was enjoyed at max. That's the highlight :)

ALL YOU NEED:

Big Potatoes	4 Nos.
Pepper Powder	1 spoon
Salt	Pinch
Oil	To Deep fry

METHOD:
     Peel the skin of those 4 pototoes and cut them like a strips. Take cool water in a wide bowl and soak the potato strips into it. Let it sit for some 5 mins. Now take out, drain it for a while. Paralley heat required oil for deep frying. Once oil gets heated, fry the potato strips in batches until it reach half crispy consistency and place it in a bowl. Now add the seasonings i.e. salt and pepper powder and serve hot with Tomato sauce.

❝❡angeetha ηambi❞

Nutella Nuttie !

     Whenever i go for my monthly provision hunt, this Nutella will be my Eye catcher all time. Since am very new to this and its one of the emerging product in chennai, i use to panic what is it, whether it is a choclate or Bread Spread or any baking ingredients etc. etc. I like to try it but they had only a huge bottle for sale, since its new i dont prefer buying that huge bottle, suppose if it doesnt taste good, it will get wasted totally. So, directly went to SA (Sales Agent) and asked whether they have any promo/tiny pack. She said NO, my expression was literally like this smiley :( Days passed.... (!)

    Again a Day came for my next month's provision hunt. As soon as i entered into the shop, i was totally in joy on seeing a product near billing counter. You know what was that ??!!! That was my most awaited P R O M O P A C K of NUTELLA......... U want to know the price its Just RS.10.... Yiiiipppeeeee !!!! Immediately grabbed two. Completely emptied one pack simply by licking it and had another one which i use to prepare this NUTELLA NUTTIE !!! BTW, how was the dish name ?? :P

Most awaited PROMO PACK !

ALL YOU NEED:

Nutella	2 spoons
Roasted Groundnut	3 Nos.
Roasted Cashew	3 Nos.
Biscuit	1 No.

METHOD:
     Powder the biscuit in mixie. Keep it aside. Take 2 spoons of nutella in a small cup. Now take a cashew, it can be whole or half/cracked one and a single roasted ground nut. Dip it in nutella until it coats well with the nut. Now dust with biscuits powder. Place in a plate and freeze it for 30 mins. Now take it out. Its time to Taste. My kid is a big cashew lover when it is coated with nutella, OMG ! She enjoyed lot, thats what i need. :)

Note: Just for trial i prepared only 3 Nos.

    Sending to the event CWS-Peanuts hosted by Priya.

♬ Sangeetha♡Nambi ♬

Thattu Vadai

     My lil one will go crazy for all deep fried/Oil items. Whenever you come to my home, you can find all types of junk foods stocked on our table. Sometimes, even i feel not to buy any junks as its not healthy and bit worried, what type of oil they have used to prepare it etc.. etc... So, decided to prepare some tea time muncher at home. Was just waiting for that auspicious(!) day to come. Finally, got a very long leave of 4 days, so i planned to give my first try. thanks god it came out well and also it was cleaned off by next day itself :P

ALL YOU NEED:

Rice Flour	2 cups
Urad Dhall Flour	2 spoons
Fried gram flour	2 spoons
Groundnut	1/2 cup
Bengal Gram	1/4 cup
Red Chilly	8 Nos.
Garlic	3 Bulbs
Butter	2 spoon
Salt	To Taste
Water	Needed
Oil	Deep Fry

METHOD:
     Soak Bengal gram for 2 hours and drain the water. Grind Garlic and Red chilly without adding water. Let both sit for a while. Seive all flour (Rice flour, Roasted Urad Dhall and FriedGram powder), add melted butter, salt, hing, grinded garlic+red chilly paste, soaked bengal gram, roasted groundnut (Skin removed), add required amount of water and mix all until it comes to a non-sticky dough. Make the dough as small balls and take a plastic cover (I used Milk Cover), grease it with a drop of oil, take a small rounded dough, flatten it using your fingers. Paralley heat oil for deep frying. Add a pinch of dough into the oil, to check oil gets heated. Now add flattended dough into the oil 1 by 1, leave it for a min and flip it, until it gets cooked perfectly.

    Sending to the event CWS-Peanuts hosted by Priya.

♬ Sangeetha♡Nambi ♬

Chickpea Sundal

     This is my most favorite one among all Sundal varieties. At the same time, Noone will like sundal varieties in my home. Being a lazy girl, Do you think will prepare it only for me ???!!! Noway, So, will wait for Vinayar Chathurthi festival:P . Will boil nearly a cup full of sundal only for me and Lord. Ganesha :D and will empty half of the plain boiled sundal and remaining will be prepared as Sundal. Still if i have any left overs, will store it in fridge and make it as Channa for my chapathi the next day :P See, how am craving for this chick pea. Poor girl am :( Here comes the my favorite sundal recipe........

ALL YOU NEED:

Chick Pea	1 cup
Chopped Onion	2 Nos.
Coriander Leaf	2 Twigs
Grated Coconut	1/4 cup
Urad Dhall	2 spoons
Curry Leaf	1 Twig
Green chilly	2 Nos.
Red Chilly	1 No.
Ginger	1/2 Inch
Garlic	5 Nos.
Salt	To Taste
Oil	2 spoons

METHOD:
     Pressure cook overnight soaked chick pea for 5 mins and drain the excess water once pressure gets released. Heat 2 spoons of oil in a pan. Add mustard, once it gets splutters, add Red chilly and Urad dhall, do a sauting. Now add chopped onion, chopped curry leaf, corainder leaf, mashed garlic and ginger. Do a hard saute by adding a pinch of salt. Now add on boiled chick pea, saute it. Before switching off the flame, add grated coconut and adjust with salt. Give a sauting for 5 mins and switch off.

♬ Sangeetha♡Nambi ♬

Masala Pori/Puffed Rice

     If anyone ask me to award for the best and non-junky snack. I will defenitely suggest this. I should say this is one of THE BEST Healthy, tasty, crispy, cheap and non-fatty snack. This is our traditional, home town based snacker which my grand ma use to prepare this often and even my mom will have this instock all time. During my childhood, if we are planning for a long trip, my mom will start preparing this, to munch during our bored journey time. One day, we went to temple and saw people selling this in huge numbers, suddenly thought why i shouldnot give a try so bought it immediately and prepared and even tasted and now its for your viewssssssssssssssssss................

ALL YOU NEED:

Puffed Rice	2 cups
Red Chilly Powder	1 spoon
Turmeric Powder	Pinch
Pepper Powder	1/2 spoon
Curry Leaf	4 Twigs
Urad Dhall	2 spoons
Garlic	8 Nos.
Salt	Pinch
Oil	2 spoons

METHOD:
     Take a wide frying pan. Heat 2 spoons of oil, add mustard, once it gets splutters add urad dhall. Wait until it turns golden brown. Take garlic cloves and do a whip in a mixer grinder. Add it into the oil along with curry leaf. Once garlic turns yellow brown, add the puffed rice, add in all powders and required salt. Do a hard stir with the garlic mixture for a while. That's it... Its ready to munch :) Allow it to cool down for a while, to store it in air tight container. Be careful it should not lose its crispyness.

Note: You can substitute chilly powder with red chilly, if ur serving it to kids.

♬ Sangeetha♡Nambi ♬

Simple Bhel Pori

     I had some left out puffed rice sitting silently on our table. Since am not a food wasting person, i want to use it in some ways. I was breaking my head for some days wherever i crossing the table. Just like that an idea got stroked my mind so was waiting for my weekend to come. Even that day has come to gobble the left over puffed rice. As am an ardent fan(!) of Bhel Pori, I prepared a very simple Bhel Pori chat for our evening snacks using some basic in-house products. OMG ! you don't believe me, it really had a heavenly taste :)

ALL YOU NEED:

Puffed Rice/Pori	1 cup
Chopped Onion	1 No.
Chopped Tomato	1 No.
Coriander Leaf	3 Twigs
Chilly Powder	Pinch
Grated Carrot	1 No.
Tomato Ketchup	2 spoons

METHOD:
     Add the puffed rice in a wide bowl. Add all ingredients 1 by 1 except chopped coriander leaf and Tomato Ketchup. Mix gently without breaking the shape of puffed rice. Now chaat is partially ready. Few mins before you serve it, add 2 spoons of tomato ketchup and chopped coriander leaf, give a soft stir. Serve immediately to taste it with crunchy munchy feel :)

Note: To celebrate CHRISTMAS 2012, just added Jingle Bells and Snowfall.. Is it likey !!?? :P

♬ Sangeetha♡Nambi ♬

Bhajji

     Its been long time i posted Tea time snacker. So, thought of posting this today which i use to prepare often during my weekend tea time. Since am not a lover of oil items, i use to prepare this only for my hubby and my lil one. When it is Raw Banana Bhajji, my hubby will be the Man of the Series and my lil one is the Man of the Match, who will empty the whole bowl :P Also my hubby will love to take with a hot cup of Tea or Coffee ever. Whenever he feels like having snacker in the evening, will blindly prepare this which is a minimal time consumer. So, here is my lil and hubby's favorite recipe.....

ALL YOU NEED:

Bengal Gram	1 cup
Rice Flour	3 spoons
Red chilly powder	2 spoons
Raw Banana/Onion/Potato	Sliced
Baking Soda	Pinch
Food Color	Pinch
Salt	To Taste
Water	1/2 glass
Oil	To Deep Fry

METHOD:

     Heat oil in a pan for deep frying. Meantime, take a wide bowl, add bengal gram, rice flour, baking soda, food color, red chilly powder and salt, mix well by adding water. Add water until it comes to Bhajji flour consistency. Once the oil gets heated, dip the slices of raw banana/onion/potato into the dough and add it into the oil, deep fry it until it gets cooked. Simple is it ??!! Now serve hot with Tea.

♬ Sangeetha♡Nambi ♬

Daahi Kaara Bhoondi

     I am not a lover of oil items. So, its very rare that i taste oil items or prepare oil items at home. But during that rare cases, my choice will store bought Onion Pakoras and Kaara Bhoodi. This dish was an instant one. I remember that was a weekend evening, thought of munching somethingJust like that i prepared this with simple inhouse ingredients. I always love to taste Kaara Bhoondi with thick curd rather than having it planing Kaara Bhoondi. Here comes my most favy Daahi chat :)

ALL YOU NEED:

Kaara Bhoondi	1 cup
Think Curd	3 spoons
Green Chilly	1 No.
Chopped Onion	1 No.
Corainder Leaf	2 Twigs

METHOD:
    Take a bowl of Kaara Bhoondi. Add 3 spoons of thick curd, mix well until curd coats all the Bhoondis. Now add chopped onion, chopped green chilly and corainder leaf. Serve immediately. If it gets delayed, crispy texture of Kaara Bhoondi will go off.

♬ Sangeetha♡Nambi ♬

Guest Post III

     Its another GUEST POST from another Master.... As i already stated in my previous post, today am going to reveal who is that master is.... Yesssssssss !!! Before revealing about the profile, just want to tell a few words about my Guest. I know her from the day one i become a blogger. She will be the first commentor in all my post, many times. She motivated in many ways and the only blog which i admired in my begineer day is her blog. I love all her post mainly the clicks she use to post. Even i have forced her many times to place step by step pictures but due to some space contraints she restricted herself. But strictly i told her, i need step by step clicks for this guest post as i have loads of space in my blog :P Well, without rejecting my request, even she sent a beautiful recipe with wonderful clicks. Ok Ok... I understand, without any further delay, today's Guest Post was done by Priya of Priya's Versatile Recipes. Applause !!!!! :) Here comes her flavourful "Herbed breadsticks" for you gals, Enjoy !!!

Real flavored Bread Sticks....

ALL YOU NEED:

All purpose flour	2 cups
Whole wheat flour	1 cup
Active dry yeast	1 tbsp
Luke warm milk	1/2 cup
Coriander leaves (chopped)	2 tbsp
Dry Oregano	1/2 tsp
Dry Thymn leaves	1/2 tsp
Dry red chilly flakes	1 tsp
Butter (room temperature)	1 tbsp
Olive oil	2 tbsp
Sugar	1 tsp
Salt	1 tsp

My long time aim... Step by Step clicks of Priya.... :)

METHOD:

1. Add the yeast,sugar and salt to the luke warm water and keep aside until the yeast turns foamy.
2. Take the flours in a bowl with chopped coriander leaves,dry oregano and dry thymn leaves,add gradually the foamy yeast,olive oil and water.
3. Knead as a soft and smooth dough,cover the bowl and keep the dough in a warm place for two hours..
4. Once they doubled their size,punch down the dough,dust the dough with flour and roll them as a medium size long rope like strips.
5. Arrange the rolled breadsticks over a baking sheet lined over the baking tray.
6. Preheat the oven to 350F.
7. Arrange the baking pan in middle rack of the oven and bake for 25-30 minutes until the crust of the bread stick turns golden brown.
8. Brush immediately the bread sticks with the butter.
9. Serve warm with a bowl of soup.

Thanks for giving me an opportunity for making this guest post. - Priya

Priya, my heartfelt thanks for accpeting my request and contributing to my space... Thanks much again.... Friends, do visit her space, when u find time... You'll get lot of stuff there... Please dont miss it....

♬ Sangeetha♡Nambi ♬

Wheat paniyaram

     Guess its a weekend's evening time. When evening time comes, i feel like munching something. At the same time, i got bored of fritters so thought of preparing some sweet recipes. Being a non-sweet lover, was just thinking what to be prepared with mild sweet in short span of time. So, just surfed my brain and finally just like that prepared this paniyaram which we including my lil enjoyed at-max. Here comes my new tried snack as a RAMZAN special.

    HAPPY RAMZAN to all my co-bloggers and my friends.... Have funfilled & blasting day .

ALL YOU NEED:

Wheat Flour	1 cup
Rice Flour	1/2 cup
Powdered Sugar	As per taste
Elachi	1 No.
Water	1 1/2 cups
Oil/ghee	To toss

METHOD:
     Take a wide bowl, add wheat flour, rice, powdered sugar and powdered elachi. Mix all four ingredients and then add the required water. For sure, batter will stick with your hand, manage somehow to form a semi-solid batter. Now, heat paniyaram pan, grease it with ghee or oil. Once the pan gets heated, pour the batter and cook by covering with lid in medium flame. Toss on both the sides, until it gets cooked. Now serve hot.......

♬ Sangeetha♡Nambi ♬

Potato Cutlets

    I am a big ardent fan of cutlet with tomato sauce from my childhood but i dont feel like preparing it before my marriage main reason is dont know to prepare. Once after entering my wedlock and started learning ABC's of cooking, preparing cutlet has become my long time GOAL ! :P Being a mind setter of "NO WASTING", i am bit scared of the outcome i.e. suppose if the outcome is bad, the ingredients which i used will be total waste. So this thought made me not to try this. But one day, i couldnt resist without trying. Started my preparation by throwing away the "NO WASTING" mind set with some basic inhouse stuffing. So, here comes for ur views.....

Here comes.... :)

Maida batter

Potato-Carrot Mixture

ALL YOU NEED:

Boiled Potato	3 Nos.
Chopped Carrot	2 Nos.
Turmeric Powder	Pinch
Maida	1/4 cup
Rice Flour	2 spoons
Boiled Potato	3 Nos.
Bread Crumbs	2 Slices
Chilly Powder	1 spoon
Water	As required
Salt	To Taste
Oil	Deep Fry

METHOD:
    Mix boiled potatoes and carrot along with turmeric powder, chilly powder and salt. Heat a pan with a spoon of oil, saute the potato mixture and saute for a while until raw smell of turmeric powder goes off. Meantime, lets prepare the batter/coater now. Take a wide bowl, add maida and rice flour mix both by adding water. Let it sit for a while. Then put off the flame of potato mixture, allow it to cool for a while. Now make the potato mixture as small balls and paralley heat oil for deep frying. Now take the small balls of potato, give soft press using your palm and dip it in maida and over coat with bread crumbs. Add it in oil and make a deep fry in batches. Let it cook for sometime and place it in serving plate over the tissue paper and serve hot.

    Potato mixture can also be prepared spicy and rich by adding garam masala, ginger garlic paste, cashew etc. etc.. As this is the first time am trying it, just prepared with minimal product. Await shortly for spicy cutlets :)

♬ Sangeetha♡Nambi ♬

Bengal Gram & Wheat Flour Fritters

     Couple of months back, myself and my hubby luckily got a long weekend (4 Days !). We planned to throughly enjoy those precious days with our kid. Hence, we pre-planned with some activities. One among them was visiting chennai's very own & famous "Vandalur Zoo". Day comes, I have packed some eatables and lunch for my kid. Started our trip from my home to Zoo in peak Hot sun. Finally reached the place and i was dumbstruck on seeing the crowd. It was very BIGGGG HUGEEEEEE ! Then i realized it was summer vacation for school goers. Oh god !!!

Still, i loved to enjoy the visit with big crowd by muching some snacks. On the other hand, I was so enthu to show the different animals to my 2 yrs kid, But she kept a FULL STOP to all my dream :( BAD girl, she was keep on crying that ONLY ME wants to carry her. It was tooooooo hot, myself and my hubby was totally exhausted :( Because of heat, myself and my hubby doesnt feel like taking lunch. Paralley my kid was keep on crying. So, we planned to return home. Again returning trip started in evening hot sun i.e. 3 PM. When we reach home, we felt hungry and thought of eating something, so, within 15 minutes of time, prepared this fritters and served with Hot tea. You know how happy we are !! No words to explain... We both are like Devour and it tasted like Yummyyyy feast........... Guess, you are tired by reading the sad trip story.... :( Here comes....

ALL YOU NEED:

Wheat flour	1/2 cup
Bengal gram Flour	1/2 cup
Rice Flour	4 spoons
Chopped Curry leaf	1 Twig
Chopped Onion	2 Nos.
Hing	Pinch
Salt	To Taste
Oil	Deep fry

To Grind

Green chilly	2 Nos.
Garlic	3 Cloves

METHOD:
    Heat oil for deep frying in heavy bottomed pan. Meantime, take a wide bowl, mix all three flours along with pinch of hing and required salt by adding half tumbler of water. Now add grinded items. Make it as semi solid batter. Now add chopped onion & curry leaf. Mix ! Mix !! Mix !!! Check whether the oil gets heated by adding drop of batter into it. Now add a spoon of batter in batches to the oil and deep fry it. Its ready now, serve hot with Tea !

♬ Sangeetha♡Nambi ♬

Guest Post - Ragi Balls

     Guessing who is that GUEST !! Its not my co-bloggers or cookery friend. Its my Hubby's GRAND MA, who is well-versed in preparing all these village based traditional food. I am still a KG student infront of her cooking knowledge. When it comes to this recipe, i will always Say NO to "No Ragi Balls".. He he he.. Confusing is it ??!! :) This is the typical traditional food of South India which will be loved by all the villagers and its very healthy too. Especially during summer it is the best substitute for Fresh juice. Without further delay, here it is......

ALL YOU NEED:

Ragi flour	3 cups
Steamed rice	1 cup
Salt	To Taste
Water	As required

METHOD:
     Take a bowl, add 3 cups of ragi flour add required salt and water and mix it without forming any lumps. Heat wide and heavy bottomed vessel. Pour the ragi flour mixture to it. Give a hard stir* using the churner's back side. Do this process until its become thick, add required salt inbetween. Make sure it SHOULD NOT stick to the vessel. Before you put off the flame, add steamed rice and stir it well, until it mix well with the Ragi mixture. Put off the flame. Allow it to cool for 2 to 3 minutes. Make it as a balls and taste with a Keerai Masiyal or best combo will be Chicken curry. Yummmmmyyyyy ! Mouth watering :)

Sending this for the event guest hosted by Roshini and chairperson Priya :)

Note:*Hard stirring will give best outcome.

    Sending this to Akila's Event - Dish name starts with R

♥ Sangeetha♡Nambi ♥

Aval/Poha Uppma

     Recently i started making this recipe by recollecting my childhood memories(!). Yes, during my childhood days, my neighbour use to prepare this dish as their evening snack. It will be very tasty. Recently, when i went to super market, poha got flashed in my sight. So suddenly thought of preparing this recipe, without having any idea about the preparation method :) So here is my "Novice" recipe.

ALL YOU NEED:
Aval/Puha - 2 cups
Chopped Onion - 2 Nos.
Chopped Tomato - 1 No
Urad Dhall - 2 spoons
Bengal Gram - 1 spoon
Mustard - 1 spoon
Curry Leaf - 2 twigs
Corainder Leaf - 1 twig
Green chilly - 2 or 3 Nos.
Turmeric Powder - Pinch
Water - 1/2 glass
Salt - To Taste
Oil - To Garnish

Soaked Puha

Sauted mixture

METHOD:
     Take a wide bowl, add Puha and sprinkle 1/2 tumbler of water along with turmeric powder. Allow it to mix properly with water without disturbing its shape. Make it sit until it absorbs the added water. Make sure NOT to add much amount of water to it. Meantime, keep a pan. Heat a spoon of oil. Allow mustard to get splutter. Add urad dhall, bengal gram, once it turns golden brown, add chopped onion, chopped tomato, slited green chillies, curry leaf, coriander leaf. Saute added items along with salt. Once it mixed well. Add the soaked puha, do a soft mix with the sauted mixture. Make sure not to mash it completely, you should not change it shape at any cost. Add required salt and mix until the raw smell goes off.

Sending this for the event guest hosted by Roshini and chairperson Priya :)

Note:Can also add grated coconut before you switch of the flame.

♥ Sangeetha♡Nambi ♥